"Hunger is the best sauce in the world."--Cervantes

Tuna-Stuffed Tomatoes Recipe

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This recipe for Tuna-Stuffed Tomatoes, by , is from The Tonniges Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cindy Tonniges
Added: Thursday, April 7, 2005


1/2 cup bulgur (cracked wheat)
1/2 cup cold water
2 cans (6 1/2 oz each) tuna in water, drained
1/4 cup finely chopped onion
2 tbsp. lemon juice
1/4 tsp. salt
1/4 tsp. dried basil leaves
1/4 tsp. dried oregano leaves
4 drops red pepper sauce
6 large tomatoes
Lettuce leaves
2 tbsp. grated Parmesan cheese
24 pitted ripe olives

Cover bulgur with cold water. Let stand until bulgur is tender and water is absorbed, about 1 hour. Mix bulgur, tuna, onion, lemon juice, salt, basil, oregano and pepper sauce. Cover and refrigerate at least 3 hours.

Remove stem ends from tomatoes. cut each tomato into 4 slices. Place the 2 end slices from each tomato, cut sides up, on lettuce leaves. Spoon about 1/4 cup tuna mixture on each slice; sprinkle with Parmesan cheese. Top with remaining tomato slices; garnish with ripe olives. Repeat with remaining tomatoes.

Number Of Servings:
Number Of Servings:
6 servings




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